freezes well

Traditional Irish Potato Cakes

butter, more if needed

potatoes

flour

salt

pepper

chives, cheese (better salt

These may be dipped in flour or dipped in egg, then in flour if desired. They may also go through a breading process of dipping in flour, then egg, then breadcrumbs.

If no leftover mashed potatoes are on hand, it will take about 3 to 4 medium sized raw potatoes to make about two cups of mashed.

These may be made with leftover boiled potatoes, also. Simply mash, mix with a bit of butter and milk and proceed with the recipe.

This is a great recipe for &#8220;planned&#8221; leftovers &#8211; simply make extra mashed potatoes so there will be plenty to make potato cakes.

Potato cakes can be formed, make them rather thin, about 3/4&#8243; thick, placed on plastic wrap and frozen. Once frozen, bag for later use. No need to thaw, simply cook as directed.

Notes

Old world-style bologna with a hint of smoky garlic flavor. Excellent on sandwiches, or served with cheese and crackers.

Old-Fashioned Homemade Bologna

beef (no leaner than 80/20)

water (ice cold)

Morton's Tender Quick (OR 1 tablespoon sea salt)

brown sugar

all-natural liquid smoke flavor

garlic powder

onion powder (May increase

In the bowl of a food processor or stand mixer, combine all of the ingredients until smooth. Transfer the bowl to the freezer for 10 minutes before proceeding.

Remove the bowl of meat from the freezer and divide the mixture in half. Using damp hands, form each half into a log. Compress it tightly as you work. Wrap each log in plastic wrap and use twist-ties to secure the ends tightly. Refrigerate flat for 24 hours.

Preheat oven to 300° F / 150° C / gas mark 2.

Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Bake for 30 minutes, turning halfway through.

Reduce heat to 250° F / 125° C / gas mark 1 and cook an additional 2 to 2½ hours to an internal temperature of 160° F. Remove from oven and allow to cool  completely. Refrigerate up to 3 days. May be frozen for longer storage.

Stuffed Cabbage Rolls with Sweet Sour Sauce

cabbage

long grain white rice, uncooked

beef

onion, finely chopped

eggs

golden raisins (they look better

tomato soup (see note)

water (see note)

lemon juice

vinegar (plain

allspice

water

Salt

Freeze the cabbage overnight (I have not tried this, myself, but there is a sound endorsement on the notes at the bottom of this post and next time I will!)

Core and place in boiling with a heavy plate to hold it down. Blanch about 3 &#8211; 5 minutes, remove promptly and drain upside down. Separate the leaves carefully, keeping them intact. The cabbage may need to be returned to the water when the inner leaves are reached.

Place in boiling water and as each leaf softens, remove it with a pair of tongs, very carefully&#8230;

There are several ways to deal with the cabbage leaves

Shake a few ingredients together and enjoy tender, juicy Crockpot Cornish Hens even on busy weeknights.

Crockpot Cornish Hens

Cornish hens

soy sauce

tbsp oyster sauce

¼ tsp ground ginger

¼ tsp black pepper

onions (optional)

butter

Shake marinade ingredients together in a gallon-size resealable bag.&nbsp;Add defrosted hens and marinate in refrigerator 20-30 minutes. (Or add frozen hens and let them marinate as they defrost overnight in the refrigerator's meat drawer.)

Slice the onions in half and place them flat-side down in the crockpot. (Alternatively: wad 4 pieces of aluminum foil into lemon-sized balls. Place these in the bottom of your crockpot.)

Put each hen on top of 2 of the onion halves (or foil balls), so it&#x27;s raised at least 1 inch from the bottom of the crockpot. Pour remaining marinade over the hens. (Optional: melt and drizzle the butter over the hens.)

Cook on LOW for 8 hours or HIGH for 4 hours.&nbsp;Remove the crockpot lid and let the hens rest 5 minutes before transferring to serving plates.

To crisp the skin, transfer the cooked Cornish Hens to a shallow oven-safe baking dish and broil for 2-3 minutes. Watch carefully to prevent over-browning.

Adapted from a Cook's Illustrated/Pam Anderson recipe, this meatloaf is the pinnacle of Classic Meatloaf!

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Top 6 freezes well recipes from across the web

The most viewed freezes well recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Irish Potato Cakes

Old-Fashioned Homemade Bologna

Stuffed Cabbage Rolls with Sweet So...

Stuffed Cabbage Rolls with Sweet So...

Crockpot Cornish Hens

Cook's Illustrated Meatloaf - A fav...

The most viewed freezes well recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine